Mulled wine is a hot spiced wine Christmas (and all winter) beverage originally from Europe. It has different names in different countries. For example, it’s called glühwein in Germany, vin brûlé in Italy, and vin chaud in France. It’s definitely well known in Russia, where I am from. Me and my friends were cooking it since age 14 (do not report me!). The fact that it is served hot and is full of warming spices makes it such a desirable winter beverage. And winters in Russia are long. I was shocked to find out that my American friends not only never tried it, but haven’t even heard the name mulled wine. I hope they are just a weird bunch, because I did see some recipes online, so somebody must know about it. If you don’t, you are about to find out. It is to die for!
This recipe takes it up a notch from the traditional version with an addition of hibiscus tea. It adds another layer of flavor to this beverage. The mix of flavors in mulled wine is my favorite combination that I keep rambling about on Instagram: tart plus sweet. The wine with hibiscus create a tart flavor sweetened by orange, apple cider and maple syrup
It is such a perfect drink for a Christmas party. Served hot with warming spices of cinnamon, cloves and star anise, it takes coziness to another level over the holidays. You can make a big batch of it, and it will be enough for all guests (it stretches the wine due to an addition of apple cider, hibiscus tea and squeezed orange).
Hibiscus Mulled Hot Spiced Wine
Prep: 5 minutes Cook: 15 minutes Total: 20 minutes
Servings: 8
Ingredients:
750 ml red wine – merlot, cabernet sauvignon or zinfandel
2 cups of apple cider
1 orange – zested and juiced
1 ½ tsp Wild Berry Hibiscus Tea
5 cloves
2 cinnamon sticks
2 whole star anise
2-inch ginger root – sliced
2-5 tbsp honey, maple syrup, sugar – to taste
Orange slices – for garnish
Cinnamon sticks – for garnish
Instructions:
- Add 1 cup of boiling water to 1 ½ tsp of Wild Berry Hibiscus Tea, steep for 10 minutes, then strain.
- Combine wine, apple cider, orange zest and juice, cloves, cinnamon sticks, star anise and ginger in a saucepan, bring almost to a boiling point, simmer for at least 15 minutes (up to an hour).
- Add hibiscus tea and sweeten to taste.
- Ladle into glasses, garnish with orange slices and cinnamon sticks.
Notes:
- No need for an expensive wine, any budget wine will do.
- Store in the fridge for up to 3 days.
